MAKE-AHEAD VEGGIE SALAD

Make-Ahead Veggie Salad image

Assemble this colorful mix of vegetables and let it soak up the sweet-and-sour dressing overnight. The next day, you'll be ready to go with a refreshing, delicious salad that tastes extraordinary! -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 30 servings (1/2 cup each).

Number Of Ingredients 15

Ingredients

1 package (24 ounces) frozen shoepeg corn, thawed
1 package (16 ounces) frozen peas, thawed
1 package (16 ounces) frozen French-style green beans, thawed
1 large red onion, chopped
4 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup olive oil
1/2 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 10 ingredients. Place remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring occasionally.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges